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Greek Yogurt Protein Pancakes - Fluffy, Satisfying, and Easy

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings

Ingredients
  

  • 1 cup plain Greek yogurt (2% or whole milk for best texture)
  • 2 large eggs
  • 1/2 cup milk (dairy or unsweetened almond milk)
  • 1 cup oat flour or finely ground rolled oats (or use all-purpose flour)
  • 1–2 tablespoons honey or maple syrup
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Butter or oil for the pan
  • Optional mix-ins: blueberries, mini chocolate chips, cinnamon, lemon zest

Instructions
 

  • Whisk the wet ingredients: In a bowl, combine Greek yogurt, eggs, milk, vanilla, and honey or maple syrup. Whisk until smooth.
  • Add the dry ingredients: Stir in oat flour, baking powder, baking soda, and salt. Mix until just combined. The batter will be thick but scoopable.
  • Rest the batter: Let it sit for 5 minutes. This helps the oats hydrate and gives you fluffier pancakes.
  • Preheat the pan: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
  • Portion and cook: Scoop 1/4 cup batter per pancake. If using mix-ins, sprinkle them on now. Cook 2–3 minutes, until bubbles form and edges look set.
  • Flip gently: Turn and cook another 1–2 minutes, until golden and cooked through. Lower the heat if they brown too fast.
  • Serve warm: Top with fresh berries, yogurt, nut butter, or a drizzle of maple syrup.